I’ll take the stinking rose over dessert any day — especially if the day is in June, when top-setting garlic’s scapes are ripe for the picking.
In these pages, we examine ideas that were barely a glimmer back when organic mesclun and fingerling potatoes were breaking news.
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
Something feels right about buying food off of a sailboat rather than a diesel truck.
Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses.
A few Falls ago I had a surfeit of unremarkable romas which I roasted with low heat and lower expectations. They were so good, I now look forward to October as tomato season’s super-sweet finish.
Summer picnics are an easy means to while away a sweltering afternoon, especially when you can linger over a cheese plate. To strike the right balance between pleasing the crowd and impressing the fromage aficionado in your party, check out these picnic faves, recommended by some of our favorite experts in the field.
Hey Obama, hail to the chief for your speech about regulating carbon and cleaning up power plants! In that spirit, maybe you want to make a dinner reservation at Northern Spy tonight?
At Cookshop, sourcing locally is serious business. From a strict Made-in-America-only cheese policy to the grand six-foot chalkboard displaying the names of the farmers who provide the restaurant’s ingredients, every touch celebrates our local foodshed.
Chalk one up for the local team.
Where some vacationers see surf and sand, this sustainable food expert finds local okra,
grassfed lamb and the rumblings of an agricultural transformation.
… but I’m especially obsessed with their “baby bourbon,” so my mouth started watering when owner Ralph Erenzo mentioned that he was aging maple syrup in his old bourbon barrels.